My meal at Escena Grill almost didn’t happen-that’s because I couldn’t find the place...seriously. There was no signage in sight for this midcentury-inspired restaurant inside the Escena Golf Club, so naturally I was a bit concerned as I nervously navigated the twists and turns of the property, eventually arriving at the establishment I’d been dying to try. I soon realized it was a very good thing that I hadn’t given up. 

In honor of Palm Springs Restaurant Week, Escena offered a four-course prix fixe menu, with a wine pairing option available. First up was a chilled tomato gazpacho with scallops, which the restaurant paired with a Ruffino Pinot Grigio. The soup was peppery and delicious, and its acidity matched well with that of the wine. 

 A salad of grilled romaine hearts in a smooth and airy bleu cheese vinaigrette with candied almonds was wonderful with a crisp and floral Riesling from Chateau St. Michelle, one of Washington State’s finest producers of the stuff. I was starting to get the idea that these Escena folks really have a knack for the pairing thing.

 Next, a beautifully roasted piece of halibut arrived with sauteed spinach in a passion fruit and shrimp beurre blanc. The match made in heaven was a rich and creamy Sonona Cutrer Chardonnay, alluring with its hints of spice and banana. 

 My lust for truffles has been pretty well documented lately, and I was giddily enthralled with a mini crab cake that came to me perched atop a roasted corn and truffle vinaigrette and a beautifully pink shrimp acting as garnish. Matched with it was a Nobilo Sauvignon Blanc full of melon, pineapple and pear. I count New Zealand Sauv Blancs among my favorite whites, and the minerality of the wine was a great fit for the sweet crabmeat and earthy truffle flavor. At this point, I just really like using the word truffle.

 Pull apart, melt-in-your-mouth braised short ribs with herbed polenta and haricot vert was paired with an unusually earthy Pinot Noir from Gainey Vineyard. Boasting deep, dark cherry and cola flavors, with aromatic notes of pine, I found myself with a serious case of Pinot Envy. It was a bold pairing and it worked like a charm, much like the rest of the evening’s matchups.

 I will return to Escena Grill, and soon. The upshot is, I’ll be able to find it with my eyes closed this time.

Special thanks to Elise Arouh and the staff at Escena Grill:

http://www.escenagolf.com/